RAW PEANUT BUTTER EGGS 🥚
Today has consisted of plenty of baking and experimentation, my favourite kind of day 🙌🏽 There’s nothing like kicking back and enjoying the last of today’s sunshine with a bowl of nicecream filled with choco pb eggs and leftover creations.
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
- 70g raw peanut butter (roasted works too @pipandnut )
- 60g date syrup (@bionaorganic)
- 17g coconut oil (@vitacoco)
- 1-2 tbsp coconut flour (@lucybeecoconut)
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CHOCOLATE COATING
- 40g chocolate (@ombar or homemade)
- 1 tbsp coconut oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
PEANUT BUTTER CARAMEL
- Peanut butter caramel (2 tbsp peanut butter, 1 tbsp coconut oil, 2 tbsp date syrup)
METHOD
- Melt the coconut oil in a bain marie or double boiler
- Mix together the peanut butter, date syrup and coconut oil
- Chill in the fridge for 2 hours to thicken up (
- Stir in the coconut flour (the quantity will depend upon how runny your peanut butter is. Mine was very thick as it was raw. If required add more coconut flour)
- Roll into egg shapes and freeze for 20 minutes
- Melt the coating ingredients in a Bain marie
- Dip the eggs into the melted chocolate until coated
- Freeze for 10-15 minutes
- Heat up the peanut butter caramel ingredients until combined
- Drizzle peanut butter caramel over eggs in desired pattern
- Freeze for 10 minutes to hold the pattern and consume
- These goodies must be stored in the fridge if not devoured immediately! Enjoy!
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